CN111150007A - Preparation method of flavored health-care marinated eggs - Google Patents
Preparation method of flavored health-care marinated eggs Download PDFInfo
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- CN111150007A CN111150007A CN202010204418.XA CN202010204418A CN111150007A CN 111150007 A CN111150007 A CN 111150007A CN 202010204418 A CN202010204418 A CN 202010204418A CN 111150007 A CN111150007 A CN 111150007A
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 47
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 47
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 46
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 46
- 239000012267 brine Substances 0.000 claims abstract description 40
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 16
- 239000000413 hydrolysate Substances 0.000 claims abstract description 16
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- 238000000034 method Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 244000061520 Angelica archangelica Species 0.000 claims description 10
- 241000213006 Angelica dahurica Species 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 240000007232 Illicium verum Species 0.000 claims description 10
- 235000008227 Illicium verum Nutrition 0.000 claims description 10
- 241000186684 Lactobacillus pentosus Species 0.000 claims description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims description 10
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- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- 241000235342 Saccharomycetes Species 0.000 claims description 10
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- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
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- 244000273928 Zingiber officinale Species 0.000 claims 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 4
- 229940067606 lecithin Drugs 0.000 abstract description 4
- 235000010445 lecithin Nutrition 0.000 abstract description 4
- 239000000787 lecithin Substances 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 235000019197 fats Nutrition 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
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- 235000010755 mineral Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
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- 229930003231 vitamin Natural products 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 230000018109 developmental process Effects 0.000 abstract description 2
- 235000020669 docosahexaenoic acid Nutrition 0.000 abstract description 2
- 239000003925 fat Substances 0.000 abstract description 2
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- 210000000653 nervous system Anatomy 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 230000008929 regeneration Effects 0.000 abstract description 2
- 238000011069 regeneration method Methods 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
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Abstract
The invention discloses a preparation method of flavored health-care marinated eggs, which comprises the following steps: (1) preparing lemon grass enzymatic hydrolysate; (2) fennel seedling fermentation liquor; (3) preparing brine; (4) stewing; the health-care marinated eggs prepared by the invention contain rich proteins, fat, vitamins, minerals such as calcium, iron and potassium required by human bodies, DHA, lecithin and lecithin, are beneficial to development of nervous systems and bodies, and can strengthen brain, improve intelligence, improve memory and promote regeneration of liver cells.
Description
Technical Field
The invention belongs to the technical field of marinated foods, and particularly relates to a preparation method of a flavored health-care marinated egg.
Background
The egg is a leisure food which is very popular among people in China, is rich in fat, protein and various amino acids required by human bodies, also contains various mineral substances such as calcium, phosphorus, iron and the like and various trace elements and vitamins necessary for the human bodies, is easy to be absorbed by the human bodies, and is a traditional food which is convenient to carry. After the egg is cooked, the egg white wrapping the yolk can form dense and small-gap egg white gel, and prevents flavor substances such as salt, sugar and the like from entering. Currently, the most common methods for marinating chicken eggs are: the method is characterized in that the eggs are cooked and marinated for a plurality of hours, and then soaked for 20-40 hours, although the marinated eggs prepared by the method can be tasty, the tasty degree is still limited, the processing time is long, and the health care value is low.
Disclosure of Invention
The invention aims to provide a preparation method of flavored health-care marinated eggs, and aims to overcome the defects in the prior art.
The technical scheme adopted by the invention is as follows:
a preparation method of flavored health-care marinated eggs comprises the following steps:
(1) preparing lemon grass enzymatic hydrolysate: cleaning lemongrass, cutting into pieces, adding water with the mass 5-6 times of that of the lemongrass into the lemongrass, pulping for 30min to obtain lemongrass pulp, adding compound enzyme into the lemongrass pulp, keeping the temperature at 30-34 ℃, stirring for 10 hours, and then performing enzyme deactivation treatment to obtain a lemongrass enzymatic hydrolysate;
(2) fennel seedling fermentation liquor: cleaning fennel seedlings, cutting the fennel seedlings into fragments, adding clear water with the mass 10 times of that of the fennel seedlings, pulping for 25min to obtain fennel seedling slurry, adding glucose with the mass 8-10% of that of the fennel seedling slurry, uniformly stirring, inoculating a compound zymocyte solution, fermenting at the constant temperature of 35-38 ℃ for 20min, and performing steam sterilization to obtain fennel seedling fermentation liquor;
(3) preparing brine: mixing dried lotus seedpod, ginger slices, star anise, angelica dahurica, cassia bark, angelica, liquorice, salt and water, heating to boil, turning off fire, and keeping the temperature for 30min to obtain brine;
(4) stewing: mixing the prepared brine with raw eggs, heating and stewing with soft fire for 1-1.2 hours, then turning off the fire, adding 3-5% of lemon grass enzymatic hydrolysate and 5-6% of fennel seedling fermentation broth by weight of the brine into the brine, uniformly stirring, peeling the eggs, placing the eggs in the brine for standing for 6-7 hours, then packaging and carrying out steam sterilization.
As described above, among them, it is preferable that: the complex enzyme is composed of cellulase, pectinase and hemicellulase, and the weight ratio of the cellulase to the pectinase to the hemicellulase is 3:1: 1.
As described above, among them, it is preferable that: the addition amount of the complex enzyme is 5-6% of the mass of the lemon grass pulp.
As described above, among them, it is preferable that: the composite zymocyte liquid consists of saccharomycetes and lactobacillus pentosus, wherein the content of the saccharomycetes is 1.5 multiplied by 105cfu/mL, Lactobacillus pentosus content of 1.8 × 105cfu/mL。
As described above, among them, it is preferable that: the addition amount of the composite zymophyte liquid is 3-4% of the mass of the fennel seedling slurry.
As described above, among them, it is preferable that: the weight parts of the dried lotus seedpod, the ginger slices, the star anise, the angelica dahurica, the cassia bark, the angelica, the liquorice, the salt and the water are 10-13: 1-1.4:0.5-0.8:1.2-1.6:1-1.5:2-4:5-6:3-4:80-90.
As described above, among them, it is preferable that: the weight ratio of the brine to the raw eggs is 1: 2.
As described above, among them, it is preferable that: the steam sterilization is sterilization treatment by adopting steam at 121 ℃.
The health-care marinated eggs prepared by the invention contain rich proteins, fat, vitamins, calcium, iron, potassium and other minerals required by human bodies, are rich in DHA, lecithin and lecithin, are beneficial to development of nervous systems and bodies, can strengthen brain, improve memory and promote regeneration of liver cells; the marinated eggs prepared by the method contain more vitamin B and other trace elements, can decompose and oxidize carcinogens in human bodies, and have an anti-cancer effect. According to the invention, the brine is boiled firstly, and then the raw eggs and the brine are mixed and boiled, so that the raw eggs can continuously absorb the brine in the gradual boiling process, the eggs are more easily colored and tasty, the time required by marinating is greatly shortened, the prepared marinated eggs have better flavor, compared with the method that the raw eggs and the brine are mixed and boiled simultaneously, the marinating time is shorter, the nutrition value of the marinated eggs is improved by absorbing the nutrition in the brine, the tender mouthfeel of the marinated eggs is improved, meanwhile, after the fire is stopped, lemon grass enzymatic hydrolysate and fennel seedling fermentation liquor are added, the nutrition value of the marinated eggs can be further improved, the health-care effect of the marinated eggs is improved, the nitrite content in the marinated eggs can be reduced, the marinated eggs are eaten for a long time, the human immunity can be greatly improved, the human metabolism is promoted, and the cardiovascular and cerebrovascular are protected.
Detailed Description
Example 1
A preparation method of flavored health-care marinated eggs comprises the following steps:
(1) preparing lemon grass enzymatic hydrolysate: cleaning lemongrass, cutting into pieces, adding water with the mass 5 times that of the lemongrass into the lemongrass, pulping for 30min to obtain lemongrass pulp, adding compound enzyme into the lemongrass pulp, keeping the temperature at 30 ℃ and stirring for 10 hours, and then performing enzyme deactivation treatment to obtain a lemongrass enzymatic hydrolysate;
(2) fennel seedling fermentation liquor: cleaning fennel seedlings, cutting the fennel seedlings into fragments, adding clear water with the mass being 10 times of that of the fennel seedlings, pulping for 25min to obtain fennel seedling slurry, adding glucose with the mass being 8% of that of the fennel seedling slurry, uniformly stirring, inoculating a compound zymocyte solution, fermenting at the constant temperature of 35 ℃ for 20min, and performing steam sterilization to obtain fennel seedling fermentation liquor;
(3) preparing brine: mixing dried lotus seedpod, ginger slices, star anise, angelica dahurica, cassia bark, angelica, liquorice, salt and water, heating to boil, turning off fire, and keeping the temperature for 30min to obtain brine;
(4) stewing: mixing the prepared brine with raw eggs, heating and stewing with soft fire for 1 hour, then turning off the fire, adding 3% of lemon grass enzymatic hydrolysate and 5% of fennel seedling fermentation broth based on the weight of the brine into the brine, stirring uniformly, peeling the eggs, standing in the brine for 6 hours, packaging, and carrying out steam sterilization.
The complex enzyme is composed of cellulase, pectinase and hemicellulase, and the weight ratio of the cellulase to the pectinase to the hemicellulase is 3:1: 1.
The addition amount of the complex enzyme is 5 percent of the mass of the lemon grass pulp.
The composite zymocyte liquid consists of saccharomycetes and lactobacillus pentosus, wherein the content of the saccharomycetes is 1.5 multiplied by 105cfu/mL, Lactobacillus pentosus content of 1.8 × 105cfu/mL。
The addition amount of the composite zymophyte liquid is 3% of the mass of the fennel seedling slurry.
The weight parts of the dried lotus seedpod, the ginger slices, the star anise, the angelica dahurica, the cassia bark, the angelica, the liquorice, the salt and the water are 10: 1:0.5:1.2:1:2:5:3:80.
The weight ratio of the brine to the raw eggs is 1: 2.
The steam sterilization is sterilization treatment by adopting steam at 121 ℃.
Example 2
A preparation method of flavored health-care marinated eggs comprises the following steps:
(1) preparing lemon grass enzymatic hydrolysate: cleaning lemongrass, cutting into pieces, adding water with the mass 6 times that of the lemongrass into the lemongrass, pulping for 30min to obtain lemongrass pulp, adding compound enzyme into the lemongrass pulp, keeping the temperature at 34 ℃, stirring for 10 hours, and then performing enzyme deactivation treatment to obtain a lemongrass enzymatic hydrolysate;
(2) fennel seedling fermentation liquor: cleaning fennel seedlings, cutting the fennel seedlings into fragments, adding clear water with the mass 10 times of that of the fennel seedlings, pulping for 25min to obtain fennel seedling slurry, adding glucose with the mass 10% of that of the fennel seedling slurry, uniformly stirring, inoculating a compound zymocyte liquid, fermenting at the constant temperature of 38 ℃ for 20min, and performing steam sterilization to obtain fennel seedling fermentation liquid;
(3) preparing brine: mixing dried lotus seedpod, ginger slices, star anise, angelica dahurica, cassia bark, angelica, liquorice, salt and water, heating to boil, turning off fire, and keeping the temperature for 30min to obtain brine;
(4) stewing: mixing the prepared brine with raw eggs, heating with slow fire, cooking for 1.2 hours, then turning off the fire, adding 3-5% of lemon grass enzymatic hydrolysate and 6% of fennel seedling fermentation broth by weight of the brine, stirring uniformly, peeling the eggs, standing in the brine for 7 hours, packaging, and performing steam sterilization.
The complex enzyme is composed of cellulase, pectinase and hemicellulase, and the weight ratio of the cellulase to the pectinase to the hemicellulase is 3:1: 1.
The addition amount of the complex enzyme is 6 percent of the mass of the lemon grass pulp.
The composite zymocyte liquid consists of saccharomycetes and lactobacillus pentosus, wherein the content of the saccharomycetes is 1.5 multiplied by 105cfu/mL, Lactobacillus pentosus content of 1.8 × 105cfu/mL。
The addition amount of the composite zymophyte liquid is 4% of the mass of the fennel seedling slurry.
The weight parts of the dried lotus seedpod, the ginger slices, the star anise, the angelica dahurica, the cassia bark, the angelica, the liquorice, the salt and the water are 13: 1.4:0.8:1.6:1.5:4:6:4:90.
The weight ratio of the brine to the raw eggs is 1: 2.
The steam sterilization is sterilization treatment by adopting steam at 121 ℃.
Example 3
A preparation method of flavored health-care marinated eggs comprises the following steps:
(1) preparing lemon grass enzymatic hydrolysate: cleaning lemongrass, cutting into pieces, adding water with the mass 5.5 times of that of the lemongrass, pulping for 30min to obtain lemongrass pulp, adding compound enzyme into the lemongrass pulp, keeping the temperature at 32 ℃, stirring for 10 hours, and performing enzyme deactivation treatment to obtain a lemongrass enzymatic hydrolysate;
(2) fennel seedling fermentation liquor: cleaning fennel seedlings, cutting the fennel seedlings into fragments, adding clear water with the mass being 10 times of that of the fennel seedlings, pulping for 25min to obtain fennel seedling slurry, adding glucose with the mass being 9% of that of the fennel seedling slurry, uniformly stirring, inoculating a compound zymocyte solution, fermenting at the constant temperature of 36 ℃ for 20min, and performing steam sterilization to obtain fennel seedling fermentation liquor;
(3) preparing brine: mixing dried lotus seedpod, ginger slices, star anise, angelica dahurica, cassia bark, angelica, liquorice, salt and water, heating to boil, turning off fire, and keeping the temperature for 30min to obtain brine;
(4) stewing: mixing the prepared brine with raw eggs, heating with slow fire, cooking for 1-1.2 hours, then turning off the fire, adding lemon grass enzymolysis liquid accounting for 4% of the weight of the brine and fennel seedling fermentation liquid accounting for 5.5% of the weight of the brine, stirring uniformly, peeling the eggs, standing in the brine for 6.5 hours, packaging, and performing steam sterilization.
The complex enzyme is composed of cellulase, pectinase and hemicellulase, and the weight ratio of the cellulase to the pectinase to the hemicellulase is 3:1: 1.
The addition amount of the complex enzyme is 5.3 percent of the mass of the lemon grass pulp.
The composite zymocyte liquid consists of saccharomycetes and lactobacillus pentosus, wherein the content of the saccharomycetes is 1.5 multiplied by 105cfu/mL, Lactobacillus pentosus content of 1.8 × 105cfu/mL。
The addition amount of the composite zymophyte liquid is 3.6 percent of the mass of the fennel seedling slurry.
The weight parts of the dried lotus seedpod, the ginger slices, the star anise, the angelica dahurica, the cassia bark, the angelica, the liquorice, the salt and the water are 12: 1.2:0.6:1.7:1.4:3:5.6:3.7:88.
The weight ratio of the brine to the raw eggs is 1: 2.
The steam sterilization is sterilization treatment by adopting steam at 121 ℃.
The same batch of raw eggs is adopted for testing, 20 eggs in each group are respectively marinated by adopting the embodiment method, and the marinated eggs in each group are compared;
TABLE 1
| Content of amino acid% | Nitrite content mg/kg | |
| Example 1 | 15.26 | 3.12 |
| Example 2 | 15.03 | 3.07 |
| Example 3 | 15.11 | 3.03 |
As can be seen from Table 1, the marinated eggs prepared by the method have lower nitrite content and are healthier and safer to eat.
The above description is only for the preferred embodiment of the present invention, but the present invention is not limited to the scope of the implementation, and all the equivalent embodiments changed or modified according to the concept of the present invention should be within the scope of the protection of the present invention without departing from the spirit covered by the description and the embodiments.
Claims (8)
1. A preparation method of flavored health-care marinated eggs is characterized by comprising the following steps: the method comprises the following steps:
(1) preparing lemon grass enzymatic hydrolysate: cleaning lemongrass, cutting into pieces, adding water with the mass 5-6 times of that of the lemongrass into the lemongrass, pulping for 30min to obtain lemongrass pulp, adding compound enzyme into the lemongrass pulp, keeping the temperature at 30-34 ℃, stirring for 10 hours, and then performing enzyme deactivation treatment to obtain a lemongrass enzymatic hydrolysate;
(2) fennel seedling fermentation liquor: cleaning fennel seedlings, cutting the fennel seedlings into fragments, adding clear water with the mass 10 times of that of the fennel seedlings, pulping for 25min to obtain fennel seedling slurry, adding glucose with the mass 8-10% of that of the fennel seedling slurry, uniformly stirring, inoculating a compound zymocyte solution, fermenting at the constant temperature of 35-38 ℃ for 20min, and performing steam sterilization to obtain fennel seedling fermentation liquor;
(3) preparing brine: mixing dried lotus seedpod, ginger slices, star anise, angelica dahurica, cassia bark, angelica, liquorice, salt and water, heating to boil, turning off fire, and keeping the temperature for 30min to obtain brine;
(4) stewing: mixing the prepared brine with raw eggs, heating and stewing with soft fire for 1-1.2 hours, then turning off the fire, adding 3-5% of lemon grass enzymatic hydrolysate and 5-6% of fennel seedling fermentation broth by weight of the brine into the brine, uniformly stirring, peeling the eggs, placing the eggs in the brine for standing for 6-7 hours, then packaging and carrying out steam sterilization.
2. The preparation method of the flavored health-care marinated eggs according to claim 1, which is characterized in that: the complex enzyme is composed of cellulase, pectinase and hemicellulase, and the weight ratio of the cellulase to the pectinase to the hemicellulase is 3:1: 1.
3. The preparation method of the flavored health-care marinated eggs according to claim 1 or 2, which is characterized in that: the addition amount of the complex enzyme is 5-6% of the mass of the lemon grass pulp.
4. The preparation method of the flavored health-care marinated eggs according to claim 1, which is characterized in that: the composite zymocyte liquid consists of saccharomycetes and lactobacillus pentosus, wherein the content of the saccharomycetes is 1.5 multiplied by 105cfu/mL, Lactobacillus pentosus content of 1.8 × 105cfu/mL。
5. The method for preparing flavored health-care marinated eggs according to claim 1 or 4, wherein the method comprises the following steps: the addition amount of the composite zymophyte liquid is 3-4% of the mass of the fennel seedling slurry.
6. The preparation method of the flavored health-care marinated eggs according to claim 1, which is characterized in that: the weight parts of the dried lotus seedpod, the ginger slices, the star anise, the angelica dahurica, the cassia bark, the angelica, the liquorice, the salt and the water are 10-13: 1-1.4:0.5-0.8:1.2-1.6:1-1.5:2-4:5-6:3-4:80-90.
7. The preparation method of the flavored health-care marinated eggs according to claim 1, which is characterized in that: the weight ratio of the brine to the raw eggs is 1: 2.
8. The preparation method of the flavored health-care marinated eggs according to claim 1, which is characterized in that: the steam sterilization is sterilization treatment by adopting steam at 121 ℃.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167549A (en) * | 2020-09-28 | 2021-01-05 | 漯河市卫龙生物技术有限公司 | Preparation method of flavored nutritional soft-shelled spiced eggs |
| TWI796091B (en) * | 2022-01-14 | 2023-03-11 | 黃昕瑀 | Method for making cooked egg |
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2020
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167549A (en) * | 2020-09-28 | 2021-01-05 | 漯河市卫龙生物技术有限公司 | Preparation method of flavored nutritional soft-shelled spiced eggs |
| TWI796091B (en) * | 2022-01-14 | 2023-03-11 | 黃昕瑀 | Method for making cooked egg |
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